Dough:
Medium gluten flour: 200g; Water: 90g; Egg liquid: 25g; Sugar: 1 tbsp; Fine salt: 1/8 tsp; Yeast: 4g; Butter: 3 tbsp.
Filling:
Sausages: 4 pieces.
Surface:
Egg liquid: about 25g; Black sesame seeds: as needed.
Flavor: Original; Technique: Baking; Time: Several hours; Difficulty: Advanced.
Steps to Make Piggy Buns
In a bowl, add 90g of warm water, mix in 25g of egg liquid, 1 tbsp of sugar, 4g of yeast, stir well, let it sit for about 10 minutes, then add 1/8 tsp of fine salt, and mix briefly.
Add 200g of medium gluten flour, then pour in the liquid mixture from step one, set to the first gear, knead for about 10 minutes or until it forms a dough, add 3 tbsp of unsalted butter, set to the second gear, knead for about 20 minutes.
Grease your hands, take a small piece of dough, stretch it into a film, it doesn’t need to be too thin.
Take out the dough, sprinkle some flour on the board, knead a few times to release air bubbles, then cover with plastic wrap to prevent the surface from drying out, let it rest for about 15 minutes.
Once the dough has doubled in size, resembling a “pig’s head” as described by Cantonese, it’s ready.
Divide the dough into 8 equal portions, cover with plastic wrap, and let the dough relax for 15 minutes.
Cut each sausage in half, flatten a piece of dough into a long tongue shape.
Roll the sausage up, pinch to seal.
Smooth the sealed edge by rolling it a few times.
Place the rolls on a baking sheet with adequate spacing between each.
Brush the surface with egg wash.
Preheat the oven to 330°F (about 165°C), bake for 18-20 minutes until golden brown, keep an eye on them after 15 minutes to prevent over-browning.
